1/2 cup roasted red peppers, chopped
1/2 cup red wine vinegar
1 cup sugar
1 tsp. salt
1/4 to 1/2 tsp. cayenne pepper
Preparation:
Place all ingredients in small saucepan and cook down until jam like consistency. Puree while still warm.
Decorate plate with jam to accompany seared scallops.
History:
Jason made me dinner for my 72nd Birthday. He served me scallops with this jam. It was a wonderful birthday gift.
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